If you're planning on taking part in Burns Night, then you'll need some tasty recipes to tuck into. There are many traditional dishes you can enjoy, along with a wee dram of whiskey.
What is Burns night?
Burns night is a celebration of the life and works of Scottish poet Robert Burns. It is typically celebrated on the 25th January, each year, which is the anniversary of his birth. Robert Burns was one of Scotland's most esteemed poets and on Burns night people gather to enjoy traditional food, drinks, poetry and music.
If you want to join in the celebrations and invite some friends round to enjoy some traditional recipes, we have pulled together a selection of traditional sweet and savoury recipes to inspire you, as well as a few celebratory tipples.
Traditional Burns night recipes
One of the most popular dishes for Burns night is haggis, traditionally served with neeps and tatties. On the very first Burns Night in 1801, Burns' friends got together to mark the fifth anniversary of his death over a supper of haggis, hence why it is still served today. Haggis, the national dish of Scotland, is made with the liver, heart and lungs of a sheep, which is minced and mixed with beef, suet, oatmeal and seasoned with onion and spices, then packed into a sheep's stomach and boiled. However, today, haggis is likely to be made from lamb and beef mince mixed with oats and spices and sometimes a synthetic sausage casing is used to replace a sheep's stomach. Neeps and tatties, are swede and potato, and make a great accompaniment to haggis.
With the main course sorted, there are several options for starters. Cullen Skink, an unusually named dish, is a classic Scottish smoked fish soup which is made with velvety leeks and potato. It's perfect for a cold, January night. Alternatively, black pudding crumpets, make a great addition to any Burns night celebration. Described by Jamie Oliver as "the perfect friendship of flavours" they combine rich, crisp black pudding with sweet, maple apples and lemony watercress, served on a crumpet. Finally, if you want something simple but hearty, Scotch broth, makes a comforting meal for either a starter or main.
You can't have a celebration without a delicious dessert. A great option is a Clootie dumpling. This classic Scottish dessert is a fruit and spice suet pudding which is boiled in a cloth known as a 'cloot', hence the name Clootie dumpling. It can be served with custard or ice cream but it's also nicely washed down with a drop of whiskey. For the ultimate indulgence, then try a Black bun. This moist, fruity cake by Paul Hollywood is wrapped in pastry to make it even more special, and it can be made in advance, to let the flavours mature, and give you more time for the rest of your preparations. Admittedly, this is traditionally eaten at Hogmanay, but we think this will be just as enjoyable on Burns night, especially considering Robert Burns penned, 'Auld Lang Syne,' which is famously sung to welcome the new year. Finally, Cranachan, is the perfect way to finish your Burns night feast. It is a boozy Scottish dessert combining layers of oatmeal, raspberries, whiskey, honey and cream. Traditionally a Scottish cheese called, crowdie, is used instead of cream, but cream works well and is easier to source.
if that isn't enough, then you can finish off the evening with a plate of empire biscuits. These simple, but tasty biscuits from Julie Linn are made by sandwiching two Scottish shortbread biscuits together with jam and topping them with icing. A great way to relax with a cup of tea, or hot toddy at the end of your celebrations. Alternatively you could give your guests some Scottish tablet for the journey home. Made with very little ingredients, this Scottish favourite is similar to fudge but with a delicious crumbly texture.
What drinks should you serve on Burns night?
Whiskey is normally the tipple of choice, and it pairs perfectly with the dishes listed above. However, if you want something a little fancier try a Bobby Burns cocktail. This impressive drink uses Scotch, vermouth and Bénédictine, which are mixed together with ice and poured into a chilled glass. However, for a cold January evening then a hot toddy is also a great night cap.
Features & Reviews Editor Emily Gilbert has been a journalist since 2015 and has worked across a variety of specialist and lifestyle brands both in print and online. Specialising in travel content and product reviews, Emily is the first to know about all the exciting new releases, her favourite being gadgets for the home.